Food and Cooking of Hungary
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€19.99
A01=Silvena Rowe
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Author_Silvena Rowe
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Category1=Non-Fiction
Category=WBN
COP=United Kingdom
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Language_English
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Price_€10 to €20
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Product details
- ISBN 9781903141922
- Dimensions: 228 x 279mm
- Publication Date: 19 Jan 2012
- Publisher: Anness Publishing
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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This title offers 65 traditional recipes from Central Europe in 300 photographs. This is a delightful guide to the distinctive cuisine of Hungary with 65 step-by-step recipes and 300 photographs. A fascinating introduction brings to life the history, culture and traditions of Hungary, including local produce, national festivals, culinary influences, food preferences, and key ingredients and techniques. It introduces traditional dishes such as hearty plates of goulash (gulyas), spicy porkolt stews, classic strudels (retes) and dumplings (galuska or csipetke), along with lighter options such as soups, dips, salads and pasta. Savour the varied tastes of recipes such as Kohlrabi, Apple and Almond Soup; Noodles with Cheese and Bacon Sauce; Hussar Fillet of Beef; and, Balsamic and Rosemary Roasted Pears with Honey. This title includes beautiful, specially commissioned photographs of practical steps and final dishes, and nutritional information for every recipe. This fantastic new book takes you on a captivating and mouthwatering journey through the rolling, fertile plains of Hungary. After an enlightening introduction about the country, 65 recipes capture the spirit of the cuisine.
They include Chilled Pear Soup, Feta and Paprika Brouchetta, and Hungarian Dumplings served with porkolt, the national stew. Other delights include Venison and Wild Mushroom Goulash and Hungarian Poppy Seed and Apple Strudel. From dumplings, goulash and strudel to croquettes, salads and pancakes, this cookbook allows you to explore the delights of Hungarian cooking in your own kitchen.
Bulgarian-born Silvena Rowe is an expert in the cuisines of Eastern and Central Europe and works as a chef, food consultant and TV presenter. She is chef at the Quince at The May Fair, a central London restaurant. She has worked as a recipe consultant for Marks & Spencer and was the food consultant on the feature film, Eastern Promises. She has written for newspapers and magazines including The Guardian, The Independent, Olive magazine and BBC Good Food Magazine. Her TV appearances include Saturday Cooks for ITV1 and Saturday Kitchen for BBC1. She has published a number of books, including Purple Citrus and Sweet Perfume and from Aquamarine, The Food and Cooking of Estonia, Latvia and Lithuania, and The Food and Cooking of Romania and Bulgaria.
